| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/09/2024 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Produce Walk in Cooler | 40 |
| Deli Walk in Cooler | 36 |
| Meat Walk in Cooler | 32 |
| Dairy Walk in Cooler | 35 |
| Seafood Walk in Cooler | 4 |
| Deli Walk in Freezer | 6 |
| Bakery Walk in Freezer | 3 |
| Grocery Walk in Freezer | -10 |
| Retail Produce Wall | 37 |
| Retail Meat Wall | 34 |
| Retail Dairy Wall | 38 |
| Retail Egg Wall | 38 |
| Deli Cold Case | 32 |
| Deli Hot Box | 162 |
| Deli Warmer | 159 |
| Retail Hot Box | 167 |
| Instacart Reach in Cooler | 34 |
| Instacart Reach in Freezer | -3 |
| Online Reach in Cooler A | 39 |
| Online Reach in Cooler B | Out of Order |
| Online Reach in Cooler C | 36 |
| Online Reach in Freezer | 8 |
| Online Warmer | 180 |
| Description | Temperature | State Of Food |
|---|---|---|
| Rotisserie Chicken | 157 | |
| Chicken Wing | 143 | |
| Chicken Tender | 136 | |
| Watermelon Chunks (sale reach in cooler) | 43 | |
| Pork Loin (sale reach in cooler) | 42 | |
| Ham Chub | 37 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Bakery 3-Compartment Sink | 400 | Kay Quat 2 | |||
| Meat 3-Compartment Sink | 300 | Kay Quat 2 | |||
| Seafood 3-Compartment Sink | 350 | Kay Quat 2 | |||
| Produce 3-Compartment Sink | 250 | Kay Quat 2 | |||
| Deli 3-Compartment Sink | 400 | Kay Quat 2 | |||
| Deli Spray Bottle | 200 | Kay Quat 2 | |||
| Deli Dish Washer | H2O | 180+ |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | Steaks store in the retail 'Sale' reach in cooler tempted between 45F-48F with state calibrated thermometer. | Items were voluntarily discarded by the meat manager. | 0 | |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | Steaks in the retail 'Sale' Reach in cooler were tempted between 45F-48F with a state calibrated thermometer. | Items were voluntarily discarded. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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